Did you know that if you store an avocado with a banana, it will ripen quicker? There are plenty of not-so-obvious tips for storage of fresh produce, to keep your fruit and vegetables at their best for longer.

Aussie Farmers Direct have released a guide on keeping fruit, vegetables and herbs fresh for as long as possible in the sub-tropical Queensland climate.

FRUIT:

Apples, pears and bananas:

  • Keep these fruits away from other produce – they naturally emit ethylene gas, which ripens surrounding fruit.
  • Avoid crispers or sealed containers – fruit bowls are best.
  • Keep bananas in cool, dark place to slow down their ripening process.

Oranges:

  • Whole oranges can last for two weeks at room temperature.
  • If cut, eat within two days or they begin to ferment.

Pineapples:

  • Cut into small pieces and store in an airtight container.
  • Keep in the fridge.

Limes and lemons:

  • If cut, consume within two days.
  • Otherwise, juice the leftover limes and lemons.
  • Keep the juice in icetrays in the freezer.

VEGETABLES:

Iceberg lettuce:

  • Remove the core.
  • Wash and drain leaves.
  • Leave in a container in the fridge.

Capsicum:

  • Will last up to a week in the fridge.
  • Plastic bags make them sweat – instead store in the fridge crisper.

Broccoli:

  • Store in a plastic bag in the crisper.

Mushrooms:

  • Do not store in plastic bags.
  • Instead, use paper bags, and store in fridge.

Potatoes and sweet potatoes:

  • Best kept in a cool, dark place – a brown paper bag in the cupboard is ideal.
  • All washed potatoes should be kept in the fridge crisper, to stop them from going green.

Sweet corn:

  • Try to buy corn and store still in its husk, rather than cut on a cling-film tray.
  • Store in the fridge.

Onion and garlic:

  • Store in a dark, well-ventilated space.
  • Store garlic whole or crushed with a pinch of salt and submerged in good olive oil.

Spring onions:

  • Rinse and trim the roots.
  • Cut to small, equal lengths and store in a container, in the fridge.
  • Replant excess spring onions in the garden, and harvest them when required.

HERBS:

Parsley, basil, chervil, coriander:

  • Can be stored for several days in the fridge.
  • Keep stalks in a tall glass of water.
  • Keep leaves covered in a plastic bag.

Basil and rosemary:

  • Can be kept in the freezer – may lose texture but the flavour will still be great.

What are your personal tips for produce fresh? Let us know on Facebook or Twitter.